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Ground White Peppercorns

The Spice House

Pepper, White Ground

ground-white-peppercorns-3.png|algolia

Pepper, White Ground

Pepper, White Ground

ground-white-peppercorns-3.png|algolia

Pepper, White Ground

Ground White Peppercorns

Global Flavor

Pantry Staple

Made in Small Batches

White peppercorns are the same vine-fruits as black ones. After harvesting, however, they are soaked in water to remove their outer skin, giving them a slightly fermented taste prized by Japanese cooks. White ground pepper adds heat without changing the appearance of a dish. This ground Sarawak white pepper is also available in Whole White Peppercorns.

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Details

These are Sarawak white peppercorns, from the Malaysian island of Borneo. White peppercorns are soaked in water to remove the black outer shell. Their flavor, while still distinctly peppery, is quite different from that of black peppercorns. The soaking gives these white peppercorns a mellow, slightly fermented taste. White pepper is strongly preferred over black pepper in European and Southeast Asian kitchens. In this country we consume about twelve times as much black pepper as white, while in Europe the ratios are reversed. Ground white pepper virtually disappears in most dishes, allowing the introduction of fine flavor without marring the presentation of light-colored sauces and dishes. While grinding whole peppercorns as needed is the best way to get peak flavor, we also offer a finely ground white pepper. Ingredients: White peppercorns.

Ingredients

White peppercorns

Spice Highlights

Processing

ground

Taste Notes

mellow, fermented, peppery

Perfect For

light-colored sauces, southeast asian cuisine

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